Preheat the oven to 200°C and line a baking tray with greaseproof paper unless you’re using a non stick tray.

Add the meatball ingredients to a food processor and process the ingredients together until the mixture reaches a rough consistency, ensuring some larger pieces remain. It’s really important you avoid processing the ingredients for too long, otherwise the meatballs will turn into a mush!

Take roughly a tbsp of the mixture in your hand and roll it into a ball, then place it on the baking tray. Repeat until all the mixture has been used up and you’re left with 12 balls.

Transfer the baking tray to the oven and bake the balls for 20 minutes.

Meanwhile, prepare the sauce by first adding a little oil to a frying pan on a medium heat. When the oil is hot, add the red onion and fry for 3 minutes. Then add the carrot and fry for a further 3 minutes, stirring occasionally.

Next, add the wine to the pan and simmer on a low heat for 5 minutes.

Then add the vegetable stock, Tideford Organics Tomato & Basil Sauce, and finally add the meatballs to the pan. Simmer for 10-12 minutes, or until the sauce has started to thicken. Avoid stirring the sauce, otherwise the balls might lose their shape.

Remove the pan from the hob and serve. We recommend serving with mashed potato and a sprinkle of basil. Enjoy!

About Tideford Organics

Since 1996, Tideford have been making delicious homemade-style soups and sauces in their Devon kitchen. Twenty years later, their love affair with vegetables has taken on a new level, with their exciting re-launch in September 2016 as the first dedicated organic vegan brand to launch on the UK market.

Who would have thought it would be so easy to make a sweet potato pizza crust? We rarely have time to make pizza dough from scratch, so this simple, healthy alternative is a very worthy alternative when you have a craving for pizza!

And yep, it’s gluten free. Not bad, right?

We use tomato puree for the sauce because we love the intense, tomatoy-flavour. But you can use passata sauce instead if you prefer!

The vegan mozzarella we used is from Cheezly.

Print Recipe

Sweet Potato Crust Pizza

Servings

1large pizza

Ingredients

For the base

500gsweet potatopeeled and roughly chopped

2cupsoat flour

For the filling

2tbsptomato puree

1cupspinach

1red onionsliced

3chestnut mushroomssliced

1red peppersliced

2garlic clovesdiced

pinch ofsalt & pepper

2tspItalian herbs

1tspchili flakes

2tbspolive oil

a fewbasil leaves

60gvegan mozzarellasliced

Servings

1large pizza

Ingredients

For the base

500gsweet potatopeeled and roughly chopped

2cupsoat flour

For the filling

2tbsptomato puree

1cupspinach

1red onionsliced

3chestnut mushroomssliced

1red peppersliced

2garlic clovesdiced

pinch ofsalt & pepper

2tspItalian herbs

1tspchili flakes

2tbspolive oil

a fewbasil leaves

60gvegan mozzarellasliced

Instructions

Preheat oven to 200°C and line a large baking tray with greaseproof paper.

Cook the sweet potato in a steamer for 20 minutes or boil the potato until soft.

Transfer the soft sweet potato to a mixing bowl and mash. Then add oat flour and mix with a wooden spoon until well combined.

Prepare a little water in a small bowl and use it to wet your hands, then shape the sweet potato dough into a ball and place it on the lined baking tray. Dipping your hands in the water will make it easier to shape the dough without it sticking to your hands.

Shape the dough into a circle roughly 0.5cm thick and smooth it out around the edges.

Bake the dough in the preheated oven for 15-18 minutes.

Meanwhile, prepare the toppings by mixing together the onion, pepper, mushrooms, garlic, salt, pepper, italian herbs, chilli flakes and olive oil until the veggies are fully coated in the seasoning.

Once the dough has finished baking, remove from the oven and spread the tomato puree on top followed by a layer of spinach. Then, start layering the veggies on the pizza.

Finish with slices of vegan mozzarella, some basil leaves and a drizzle of olive oil.

‘Huh? Black beans and avocado in a brownie recipe?’ you might be asking. But don’t fret. One of the things we love about vegan food is experimenting with strange combinations, and this totally works! The black beans help bind all the ingredients together and the avocado is a great way to bolster the fatty content in the brownies.

Melt 120g of the dark chocolate in a double boiler, then transfer to the food processor.

Combine ingredients in the food processor for 1-2 minutes.

Evenly distribute the mixture into the muffin tray (roughly one heaped tablespoon per slot).

Cut remaining chocolate into 12 pieces and put one piece on top of each brownie, pushing down gently on each piece of chocolate so they become partly submerged in the mixture.

Finely chop the remaining walnuts and sprinkle over brownies.

Place muffin tray in oven for 20-25 minutes (we take them out after 22 minutes).

Leave to cool completely before gently removing each brownie. The longer you leave them to cool, the easier they will be to remove them from the tin. Gently loosen the brownies out of the tin with the thin end of a fork.

4. Pour the wet mix into the dry mix and gently fold together with a metal spoon until the flour is completely combined.

5. Divide the cake mix into 6 (each sixth should weigh roughly 300g).

6. Add a small amount (roughly 1/4 tsp) of purple colour gel into one sixth of the mixture and combine until the entire mixture has changed to purple. Do the same for another sixth of the mixture using blue colour gel. Add more gel as needed.

7. Pour the first two cake colours into the two cake tins. Ease the mix around the tin with a metal spoon then lightly tap the tin to ensure an even distribution. Bake for 20 minutes in a preheated oven, then turn out and cool upside down on a wired rack.

8. Wash tins and grease. Repeat steps 6 and 7 for the other four cakes adding a different colour gel (green, yellow, orange and red) to each cake mix.

9. While the last two cakes are baking, make the frosting by combining the ingredients in a bowl, first with a spoon and, once crumbly, with a whisk until light and fluffy.

10. Place four strips of baking paper along the edges of the cake stand to create a square centre. If a cake stand is not available, turn a bowl upside down and place a plate on top. Place a spoonful of frosting in the middle of the cakestand or plate to keep the cake in place.

11. Place the first cake (purple) on the cake stand and cover with a thin layer of frosting. Repeat for each cake in the following order: blue, green, yellow, orange, red.

12. Apply a crumb layer by roughly covering the cake in frosting, making sure all the gaps are filled and crumbs held in place. Rotate the cake stand to make application of the frosting easier. Refrigerate for 20 minutes.

13. Remove cake from fridge and apply a second layer of frosting. To create a smooth finish, dip the icing knife in warm water, wipe dry, then glide over the frosting.